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Author Topic: Curry club1 chicken Kurma.  (read 9,797 times)

AI Summary
The discussion revolves around a series of cooking videos by chef Alam Uddin, showcasing authentic British Indian Restaurant (BIR) dishes, particularly focusing on techniques that contribute to the characteristic smokiness of the food. Participants express enthusiasm for the videos, noting the high-heat cooking methods and the insights they provide into takeaway kitchen practices. While most replies are positive and appreciative of the techniques demonstrated, one member expresses skepticism about the authenticity of the content, suggesting it may be staged for an American audience. Overall, the community finds value in the videos for learning cooking techniques.

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littlechilie

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Curry club1 chicken Kurma.
« on: January 29, 2016, 02:14 AM »
Not come across this set of vids before by alam uddin, they may have already been posted and discussed previously here.
The chef openly describes the process of his cooking a couple authentic BIR dishes, including ingredients and in one vid even lists the mix powder on the bhindi bhaji video.

The speed of this korma video is just fantastic, check it out.

Take a look at this video on YouTube:

http://youtu.be/ypHOQvbFKM0

Cheers LC.

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Offline Sverige

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Re: Curry club1 chicken Kurma.
« Reply #1 on: January 29, 2016, 07:49 AM »
Good spot. Who knows what else is out there in YouTube land...

Anyone in their area who wants to check out their food for us?  London N8 http://www.curryclubuk.com/restaurant/thecurryclub/contactUs

Interesting to see the big pot of precooking potatoes half way through this vid: http://youtu.be/Jv_esWMBxkk

I'm showing my ignorance I know, but I've never seen parathas being made, so this one was interesting:
http://youtu.be/CUcG4HmuODU
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Offline Madrasandy

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Re: Curry club1 chicken Kurma.
« Reply #2 on: January 29, 2016, 08:11 AM »
Great videos lc, excellent example of high heat cooking, nice find  ;)
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Offline Sverige

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Re: Curry club1 chicken Kurma.
« Reply #3 on: January 29, 2016, 08:21 AM »
Which thread was it recently where someone was looking for the "secret ingredient" BIRs add to get a smoky flavour in their food (was it a tarka dhal thread?). They need to watch this guy's vids because they illustrate nicely that the smokiness comes from frying the f**k out of ingredients like, in this case, the vegetables.

That ain't steam any more at 1:25-1:30, those veggies are smoking.  Also check out the black "fond" left in the pan after he serves the bhindi bhaji. Fast fried food on high output burners and a chef juggling 6 dishes at once will make for lightly charred ingredients at times, so that's your characteristic BIR smokiness right there.

Veggie fried rice
http://youtu.be/EoiLYHCyZdc

Bhindi bhaji
http://youtu.be/7WQB6cbmQfk
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Offline curryhell

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Re: Curry club1 chicken Kurma.
« Reply #4 on: January 30, 2016, 10:43 AM »
Very good find LC.  Love watching this sort of stuff.  Reinforces the information available on the site.  Techniques are again in line with those demontrated in other videos available here which members have been kind enough to post for our benefit.  Don't see any spices being added to cold oil here  ;D ;D
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Offline chewytikka

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Re: Curry club1 chicken Kurma.
« Reply #5 on: January 31, 2016, 02:15 PM »
Good Find LC fresh viewing.
Bengali Take Away cooks, cooking in real time, boshing it out as quick as possible.
Some good fresh examples of how its really done in a Take Away kitchen.

A very good example of your favourite smokey Brinjal Bhaji CH,
Deep fried Aubergine, stir fried and finished off in a masala. (Authentic TA technique)
Takes all the guesswork out of creating dishes at home.

Surprised more members haven
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Offline curryhell

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Re: Curry club1 chicken Kurma.
« Reply #6 on: January 31, 2016, 02:47 PM »
 ;D ;D  Spot on CT on ALL counts  ;)
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littlechilie

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Re: Curry club1 chicken Kurma.
« Reply #7 on: January 31, 2016, 04:05 PM »
Thanks guys and couldn't agree more with above posts,  there is such a lot to technique to be learnt from these few vids, it's all there!  ;)
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Offline Curry addict bob

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Re: Curry club1 chicken Kurma.
« Reply #8 on: February 04, 2016, 06:51 PM »
Good videos it's a wonder he doesn't burn his hands

CAB.
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Offline meggeth

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Re: Curry club1 chicken Kurma.
« Reply #9 on: February 04, 2016, 10:07 PM »
So was that korma finished in less than 3 mins, or was there still cooking going on after the video ended? Surely not done in 3 mins, chicken was in less than 2 mins or so!

I wonder if these chefs get stressed on a friday/Saturday night, or do they take it all in their stride? Must be aliens.....
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